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Apple Dumplings




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50
Yield: 50 dumplings

Notes: Apples may be wrapped with dough and frozen for later use. To serve, make sauce and bake as directed but allow 15-20 minutes longer baking time.

Sliced apples, frozen or fresh, may be used in place of whole apples. Cut pastry into 6-inch squares. Place No. 10 dipper of fruit in the center and sprinkle with sugar-cinnamon mixture. Fold corners of pastry to the center and on top of fruit and seal edges together. Bake as directed for Apple Dumplings.


List of Ingredients




7 pounds Pastry for Two-Crust Pies
10 ounces all-purpose flour
6 pounds granulated sugar
1 tablespoon salt
1 tablespoon ground cinnamon
1 1/2 gallons hot water
1 pound margarine
2 tablespoons vanilla
50 medium apples
24 ounces margarine
21 ounces granulated sugar
1 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg

Recipe



1. Make pastry. Scale into 10-oz balls. Chill for 10 minutes or more.

2. Make sauce. Combine flour, 6 lb sugar, salt, and 1 Tablespoon cinnamon.

3. Add dry ingredients to water while stirring with a wire whip. Cook until thickened.

4. Add margarine and stir until margarine is melted. Remove from heat.

5. Add vanilla.

6. Wash, core, and peel apples.

7. Roll pastry to 1/8-inch thickness. Position apple on dough and cut a circle approximately 7 inches in diameter around it. Insert 1 Tbsp margarine into center of each apple. Push toward center of apple.